采用多菌种酿造海鲜酱油技术及应用于工业生产的研究进展  

Research Progress on the Technology of Brewing Seafood Soy Sauce with Multiple Strains and Its Application in Industrial Production

作　　者：陈迪 杨颖 韩萌萌 CHEN Di;YANG Ying;HAN Mengmeng(Qingdao Zhonghai Marine Biological Resources Development Co.,Ltd.,Qingdao 266108,China;Shanghai Biopu Biotechnology Co.,Ltd.,Shanghai 201100,China)

机构地区：[1]青岛中海海洋生物资源开发有限公司,山东青岛266108 [2]上海拜谱生物科技有限公司,上海201100

出　　处：《现代食品》2024年第18期132-134,共3页Modern Food

摘　　要：随着全球食品工业的快速发展和消费者对食品品质要求的提升,传统的单菌种酿造技术已逐渐难以满足现代酱油生产的高标准需求。在此背景下,多菌种酿造技术应运而生,成为酱油产业技术创新的重要方向。With the rapid development of the global food industry and the improvement of consumers'requirements for food quality,the traditional single strain brewing technology has gradually failed to meet the high standard needs of modern soy sauce production.Under this background,multi-strain brewing technology came into being and has become an important direction of technological innovation in soy sauce industry.

关 键 词：多菌种 高盐稀态 低盐固态 工艺 酿造 

分 类 号：TS264.21[轻工技术与工程—发酵工程]